Burnt fingertips and all
Made these at least three times, and I think I finally nailed it—those tiny rings that open up like a flower, crispy on the outside, almost fluffy on the inside. The smell of fried onion mingling with a shot of garlic powder—so strong it stays with me even after a shower. I used to think onion rings were one of those foods I’d always order, but this? This feels like a secret club. The kind where you cut tiny Onion “dismantlings” and hope your patience outweighs the oil splatters. It’s a weird combo—octopus arms in the pan, and you’re convinced there’s a method for getting every petal crispy but not burnt. Today, these are more than a snack. They’re a quick reminder: sometimes, fun and chaos happen in the kitchen when you’re not trying too hard.

Onion Flower Rings
Equipment
- Chef’s knife
- Deep fryer or large pot for frying
- Slotted spoon
- Mixing bowls
- Wire rack or paper towels for draining
- Cutting board
Ingredients
- 2 large onions preferably sweet onions
- 1 cup all-purpose flour
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- vegetable oil for frying enough to submerge onion rings
Instructions
- Peel the onions, then slice them into 1/4-inch thick rounds on a cutting board.
- Using a sharp knife, cut a small slit from the center to the edge of each onion slice, then gently pull apart the layers to form a flower-shaped ring with petals slightly separated.
- In a mixing bowl, whisk together the buttermilk, garlic powder, paprika, and salt to create the batter.
- Dip each onion flower into the batter, ensuring it is fully coated, then let excess batter drip off.
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully place the battered onion rings into the hot oil, frying in batches.
- Fry the onion rings for about 3-4 minutes, or until golden brown and crispy, using a slotted spoon to turn them as needed. Remove with a slotted spoon and drain on a wire rack or paper towels.
Notes
Who knew that tiny onion nubs could cause so much delight? Honestly, I forgot how much I love the messy, crunchy process. Now I just wish I had a glass of beer in one hand and a few more of these crispy bursts in the other.